ChuckD
Well-known member
- Joined
- Jul 23, 2013
- Location
- Cheshire...
When turning in money muscle, do you include the end slice?
I have typically fanned the slices open a little and set in the box from one corner to another with chunks on one side and pulled on the other, but have left the end cut of money muscle off. I have been thinking if the color/bark on it were right, it may look better than the open cut of meat. Is anyone already doing this or have any thoughts?
I have typically fanned the slices open a little and set in the box from one corner to another with chunks on one side and pulled on the other, but have left the end cut of money muscle off. I have been thinking if the color/bark on it were right, it may look better than the open cut of meat. Is anyone already doing this or have any thoughts?